Krostule

After the 1st Croatian festival, sponsored by the Croatian American Society in Belle Chasse, Louisiana in February 2019, Domenica Cibilich shared her mom's krostule recipe with some of us. That amazing recipe was the basis for this one. I just adapted it to make it gluten-free.

2 eggs

1/4 cups sugar

Grated zest of one lemon

1/8 teaspoon salt

1/3 cup butter, melted

2 tablespoons amaretto

1 teaspoon vanilla

1/8 teaspoon baking powder

1 1/3 cups Bob’s Red Mill 1 to 1 gluten-free baking flour, divided, plus more for dusting

Oil for frying

Confectioner’s sugar, optional

Heat the oil to 325 degrees F. Make sure that it doesn’t get much hotter.

Beat the eggs until they reach ribbon stage. Gradually add sugar, lemon peel and salt and beat until sugar is dissolved. Stir in melted butter, amaretto, vanilla and baking powder. Add 1 cup of the flour and blend well.

Let the dough rest for at least 5 minutes. If the dough is too sticky, add (some of) the remaining ⅓ cup of flour and mix well. Let the dough rest for another 5 minutes.

Take about 2 tablespoons of dough and dust it in the flour. Roll into a thin sheet using a pasta machine. On a Mercato Atlas pasta machine, try to get it as thin as the #5 setting.

Cut the sheet into thin strips and form into knots.

Fry the krostule in the preheated oil until it’s light golden brown. Turn once during frying.

Drain on a sheet pan lined with a cooling rack. Dust with confectioner’s sugar, if desired.